From Dom DeLuise's book Eat This: It Will Make You Feel Better
2 garlic cloves, minced
2 TBSP olive oil
1 8-ounce can tomato sauce
1 cup water (I just measure this in the tomato sauce can)
1 16-ounce can cannellini beans (or any beans you want)
1/2 pound ditalini or elbow macaroni, cooked al dente (or any pasta you want)
1/4 cup chopped, fresh parsley for garnish
freshly grated Parmesan cheese to taste for garnish
hot pepper flakes (optional)
In sauce pan, fry garlic gently in oil until golden brown. Add tomato sauce and water; simmer for 10 minutes. Add beans, cook 5 minutes more. (My boys don't like beans, so I blend the water, the tomato sauce, and the drained beans in the blender to make the whole thing smooth.)
Add pasta; stir gently, continue to simmer until flavors have assimilated. If it gets too thick, add a little more water. Sprinkle with parsley, grated cheese and hot pepper flakes, if desired.
Serve immediately, or pasta will absorb all the liquid. DeLuise suggests serving with Italian bread, which he loves to dip in the sauce.
6/16/10
French Bread
From Laure via Melissa
1 1/4 cup warm water
3 cup bread flour
1 tsp salt
2 1/2 tsp yeast
For bread machine: put in on dough cycle
For mixer with dough hook: add all ingredients to bowl and knead for 6-8 minutes
Cover and let rise in warm place for 45 minutes or until double in bulk. (I turn my oven on to the lowest temperature possible and turn it off before it gets up to temperature, just to make it warmer than my kitchen. The dough rises, covered, in the oven.)
Punch down risen dough and roll into two tight balls. Let rest under moist cloth for 10 minutes.
Preheat oven to 400 degrees for 30 minutes. While oven is preheating, roll dough into rectangles and roll into loaves. Roll like playdoh snakes to get the seams out. Put on pans to rise while oven continues to preheat.
After 30 minutes, cut some gashes in the top of each loaf with a very sharp knife. Brush loaves with egg white mixed with a little water (I skip this step, but it does make them nice and shiny.)
Put pan in oven and throw in 3-5 ice cubes at the bottom of the oven. Immediately close the door and bake for 15-18 minutes. The ice cubes will melt and create a moist, hot environment in the oven to help make a crispy crust.
1 1/4 cup warm water
3 cup bread flour
1 tsp salt
2 1/2 tsp yeast
For bread machine: put in on dough cycle
For mixer with dough hook: add all ingredients to bowl and knead for 6-8 minutes
Cover and let rise in warm place for 45 minutes or until double in bulk. (I turn my oven on to the lowest temperature possible and turn it off before it gets up to temperature, just to make it warmer than my kitchen. The dough rises, covered, in the oven.)
Punch down risen dough and roll into two tight balls. Let rest under moist cloth for 10 minutes.
Preheat oven to 400 degrees for 30 minutes. While oven is preheating, roll dough into rectangles and roll into loaves. Roll like playdoh snakes to get the seams out. Put on pans to rise while oven continues to preheat.
After 30 minutes, cut some gashes in the top of each loaf with a very sharp knife. Brush loaves with egg white mixed with a little water (I skip this step, but it does make them nice and shiny.)
Put pan in oven and throw in 3-5 ice cubes at the bottom of the oven. Immediately close the door and bake for 15-18 minutes. The ice cubes will melt and create a moist, hot environment in the oven to help make a crispy crust.
6/10/10
Aloo Matar Rasedaar (Potato and Pea Curry)
5 TBSP oil (I use about 2)
1 medium onion, chopped
2 cloves garlic, minced
2 whole cloves
2 bay leaves
1 (1-inch) piece cinnamon stick
1 tsp garam masala (an Indian spice blend)
1 tsp chili powder (I just use 1/4 tsp cayenne and call it good)
1/2 tsp turmeric
1/2 tsp ground coriander
1 can diced tomatoes, with juice
sea salt, to taste
2 medium potatoes, diced
1/2 cup frozen peas
chopped cilantro to garnish
Heat oil in saucepan and fry onion and garlic over medium heat until translucent. Add the cloves, bay leaves and cinnamon and stir fry another 2 minutes.
Add garam masala, chili powder, turmeric, coriander, tomatoes, and salt and mix well. Add the potatoes and peas; bring to a boil.
Lower the heat, cover the pan and simmer gently for about 15 minutes until the vegetables are done. Garnish with cilantro and serve with hot rice.
Prep time: 10 minutes, Cook time: 25 minutes. Serves 4
1 medium onion, chopped
2 cloves garlic, minced
2 whole cloves
2 bay leaves
1 (1-inch) piece cinnamon stick
1 tsp garam masala (an Indian spice blend)
1 tsp chili powder (I just use 1/4 tsp cayenne and call it good)
1/2 tsp turmeric
1/2 tsp ground coriander
1 can diced tomatoes, with juice
sea salt, to taste
2 medium potatoes, diced
1/2 cup frozen peas
chopped cilantro to garnish
Heat oil in saucepan and fry onion and garlic over medium heat until translucent. Add the cloves, bay leaves and cinnamon and stir fry another 2 minutes.
Add garam masala, chili powder, turmeric, coriander, tomatoes, and salt and mix well. Add the potatoes and peas; bring to a boil.
Lower the heat, cover the pan and simmer gently for about 15 minutes until the vegetables are done. Garnish with cilantro and serve with hot rice.
Prep time: 10 minutes, Cook time: 25 minutes. Serves 4
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